~ Vegetarian lasagna(2-layer) Recipe ~

 
                        Vegetarian Lasagna (2-layer)
 
 Recipe By     : Linda Brock
 Serving Size  : 8    Preparation Time :1:30
 Categories    : Entree                           Freezable
                 Pasta                            Casserole
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ea            lasagna noodles -- cooked and drained
   16      ozs           fresh spinach -- cooked as directed
    5      cloves        garlic -- minced
    3      c             fresh mushrooms -- sliced
    1 1/2  c             carrot -- grated
    1      c             onion -- chopped
    1      tsp           oregano
    1 1/2  tsps          basil
    3      tbsps         parsley -- chopped
   14      ozs           crushed tomatoes
      1/2  c             pitted black olives -- sliced
   15      ozs           tomato puree
    6      ozs           tomato paste
   12      ozs           lowfat cottage cheese
   12      ozs           fat-free ricotta cheese
    1      tsp           grated lemon rind
      1/4  c             Egg Beaters¨ 99% egg substitute
    8      ozs           fat-free mozzarella cheese -- grated
    8      ozs           LF Monterey jack cheese -- grated
                         Parmesan cheese -- grated
      1/4  c             tomato sauce
 
 Preheat oven to 375 degrees.  Wash spinach and cook leaves in large skillet
 with small amount of water until wilted (2-3 min.); set aside.  In large saute
 pan, saute onion and garlic in small amount of broth or water until
 translucent.  Add carrots, mushrooms, basil, oregano and parsley; cook until
 tender.  Add olives and tomato ingredients, and cook over low heat until
 heated through.  In a bowl, combine cottage cheese, ricotta, optional egg, and
 lemon peel.  Spread bottom of 9x13 pan with 1/4 c. tomato sauce or puree.
 Layer half each in the following order: noodles, ricotta mixture, spinach,
 grated mozzarella and jack cheese, and sauce mixture; repeat for second layer.
 Top with grated parmesan.  Bake 30-40 minutes, let stand 10 minutes before
 serving.
 
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 Per serving: 695 Calories; 9g Fat (11% calories from fat); 47g Protein; 106g
 Carbohydrate; 29mg Cholesterol; 953mg Sodium
 
 NOTES : can subs 2 pkg frozen spinach leaves for fresh; tomato sauce for
 tomato puree; puree or crushed tomato to coat pan.